Sometime ago we made this Quiche Lorraine by Maria and it came out perfect, so I decided, it may also work well as a pizza dough ..and it did!
Maria`s Quiche Lorraine recipe
In this recipe, I swapped out the heavy cream and used my cheese sauce recipe which uses broth and a little cream cheese instead of heavy cream and cheese. This adds a ton of flavor without adding any starch!
CRUST: ( I doubled the ingredients to suit our needs)
3 cups blanched almond flour
3 cups freshly grated Parmesan cheese
1/2 tsp Celtic sea salt
2 egg
SWISS SAUCE:
2 TBS butter
1 cup chicken/beef broth
2 cup grated Swiss cheese
8 oz cream cheese
2 tsp Celtic sea salt
FILLING:
24 slices bacon
Cheese Sauce (from above)
2/3cup minced leeks (less starch than onions)
8 eggs, beaten
1 1/2 tsp Celtic sea salt
1/4 tsp cayenne pepper
Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese and salt and mix well.
Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.
To make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.
Meanwhile, place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, into pastry shell. In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Makes 8 servings.
3 cups freshly grated Parmesan cheese
1/2 tsp Celtic sea salt
2 egg
SWISS SAUCE:
2 TBS butter
1 cup chicken/beef broth
2 cup grated Swiss cheese
8 oz cream cheese
2 tsp Celtic sea salt
FILLING:
24 slices bacon
Cheese Sauce (from above)
2/3cup minced leeks (less starch than onions)
8 eggs, beaten
1 1/2 tsp Celtic sea salt
1/4 tsp cayenne pepper
Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese and salt and mix well.
Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.
To make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.
Meanwhile, place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, into pastry shell. In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Makes 8 servings.
Spod:( podwoilam skladniki na nasze potrzeby)
3 kubki mielonych migdalow
3 kubki swiezo startego parmezanu
1/2 lyzeczki soli
2jajka
Sos szwajcarski
2 lyzki masla
1 kubek wywaru miesnego ( wolowego lub z kurczaka)
2 kubki startego sera szwajcarskiego
4 lyzki serka kremowego
2 lyzeczki soli
wklad:
24 plasterki bekonu
sos serowy ( jak powyzej)
2 zmielone pory
8 jaj roztrzepanych
1/4 lyzeczki cayenna
wlaczyc piekarnik i rozgrzac do temp 170
przygotowac spod
wymieszac make migdalowa, ser i sol
Dodac jajka i wymieszac
Dodac jaja
wymieszac wyrabiajac ciasto
wylozyc ciastem przygotowane naczynie zaroodporne
Podpiec 12-15 min na zloty kolor
sos serowy:
roztopic maslo, dodac reszte skladnikow,doprawic do smaku
3 kubki swiezo startego parmezanu
1/2 lyzeczki soli
2jajka
Sos szwajcarski
2 lyzki masla
1 kubek wywaru miesnego ( wolowego lub z kurczaka)
2 kubki startego sera szwajcarskiego
4 lyzki serka kremowego
2 lyzeczki soli
wklad:
24 plasterki bekonu
sos serowy ( jak powyzej)
2 zmielone pory
8 jaj roztrzepanych
1/4 lyzeczki cayenna
wlaczyc piekarnik i rozgrzac do temp 170
przygotowac spod
wymieszac make migdalowa, ser i sol
Dodac jajka i wymieszac
Dodac jaja
wymieszac wyrabiajac ciasto
wylozyc ciastem przygotowane naczynie zaroodporne
Podpiec 12-15 min na zloty kolor
sos serowy:
roztopic maslo, dodac reszte skladnikow,doprawic do smaku
Podsmazyc lyb zgrillowac bekon na chrupiaco
odlozyc na papier by usunac czesc tluszczu , nastepnie pokroic na male kawalki
Rozlozyc rownomiernie na podpieczonym spodzie
W sredniej wielkosci miscie wymieszac/ubic dobrze sos serowy i warzywa, jaja, przyprawy
Wylac na spod quiche
Piec 15 min
Zmniejszyc temp do 150C i piec dodatkowo przez 30 min. Odstawic na 10 min po wyjeciu z piekarnika
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